Wednesday, March 21, 2012

Baked French Toast Casserole

I first had this dish at a Christmas brunch at my church.
Fortunately our church provided the recipe to all the attendees.
I served it for Christmas Brunch for the family and received raved reviews.
It's a great brunch dish because you prepare it the night before and it is waiting you when you are ready to bake it.

1 loaf French bread
8 eggs
2 cups Half & Half
1 cup milk
2 tablespoons suagr
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
dash salt
Praline topping (see below)
maple syrup

Praline Topping:
1/2 cup butter - melted
1 cup brown sugar
q cup chopped pecans
2 tablespoons honey
light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Slice bread into 1" slices (20). Spray a 9" x 13" baking dish with cooking spray. Arrange bread in baking dish in two rows overlapping if needed.
Combine egg, Half & Half, milk, sugar, vanilla, cinnamon, nutmeg, and salt - whisk to combine.
Pour egg mixture over bread. Spoon some in between the slices.
Cover with foil and refrigerate over night.
Combine praline topping ingredients and spread over the top of the casserole.
Bake 40 minutes at 350 degrees.
Serve with syrup.

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